Garden Wraps

Yield: 1 servingDitch the tortillas and grab some collards—this veggie-filled wrap is full of flavor.

Ingredients

6 thin slices onion

1/2 cup thinly sliced mushrooms

2 teaspoons tamari

1 medium leaf collard greens

1/4 avocado, sliced

1/4 cucumber, peeled, seeded, and cut lengthwise into thin strips

1/4 cup shredded carrot

Equipment

peeler

cutting board

chef’s knife, 8-inch

mandoline (optional, to thinly slice onion)

grater

measuring cups

measuring spoons

medium bowl

rubber spatula

Put the onion, mushrooms, and tamari in a medium bowl and toss. Work the tamari into the vegetables using a rubber spatula or your hands. Marinate for 10 minutes. Drain off any excess tamari. Cut off the thickest part of the collard leaf stem. Lay the collard leaf horizontally on the cutting board, with the inside facing up. Layer the onions and mushrooms, avocado, cucumber, and carrot on the leaf. Roll up the leaf burrito style, tucking in the ends as you go. Slice the roll into two pieces. Serve immediately.